Valhrona Chocolate Variation
By Rajeev Krishnan
Ingredients
Manjari dark chocolate mousse
- 100gms           Manjari dark chocolate
- 10gms             Sugar
- 50ml               Milk
- 90 ml             Whipping cream
- 30gms            Egg yolk
- 1mls                Vanilla extract
Chocolate soil
- 20gm              Almond powder
- 20gm              Sugar
- 10gm              All purpose flour
- 8gm                Cocoa powder
- 14gm              Butter
- 1gm                Salt
- 1gm                Lemon zest
Avocado cream
- 20gm              Avocado
- 5ml                 Cream
- 3gm                Sugar
- 1gm                Mint
Sable Chips
- 30gm              Butter
- 10gn               Icing sugar
- 10gm              Rice flour
- 20gm             All purpose flour
Instructions
Chocolate mousse
- Heat the milk.
- Whisk the yolks and sugar till fluffy.
- Pour the hot milk over the sabayon.
-  Make a crème anglaise over double boiler.
- Strain and pour the anglaise over chocolate.
- Mix well. Fold in whipped cream
Chocolate Soil
- Mix all the dry ingredients together in a mixing bowl.
- Pour over melted butter and mix thoroughly.
- Spread the mixture over a line baking tray.
- Bake at 170 centigrade for 15minutes. Keep mixing the soil at intervals of 5 minutes.
Sable chips
- Mix the butter and sugar till light and fluffy.
- Sieve the rice flour and all-purpose flour together.
- Fold in the flour into the butter mixture.
- Make 3cm diameter logs of the dough.
- Freeze. Cut into diagonal chips, arrange on inverted dome shaped silicon mold tray.
- Bake at 180 centigrade for 7 minutes
Avocado cream
- Add all the ingredients and blend it.
To serve, plate the soil, place the chocolate mousse on the soil, pipe avocado cream and garnish with sable chips.
Chef Rajeev started his career as a pre-opening team at The Trident Gurgaon (Oberoi property) in 2003.
He graduated from Oberoi Centre of learning and development in 2008.
He has worked with the Oberoi group since 2003.
His philosophy is to always use the best products and techniques to create current trend desserts.
‘Elegant’, ‘clean palate’ and ‘enticing’ are the key words of his work.
His hobbies are food photography, baking, reading pastry magazines, and collecting miniature kitchen equipment.
If you have any recipes you want published, Contact Us now. We’d love to hear from you!
We met Chef Rajeev in Dubai’s fine dining restaurant Nine7One. You can read our review of this outstanding eatery here.
